Great basic g/f pancake recipe. I will try playing with a flour blend next time instead of all rice flour, and when I doubled the batch I used 3 cups of rice milk instead of what would have been 4 cups water & the buttermilk powder. i made a bunch extra and froze them for a quick warm breakfast when we are running short on time, they taste just fine reheated in the toaster.
This is the BEST gluten free pancake recipe out there!! My kids can't even taste the difference. The only pancake recipe I will make, EVER!! YUMMMMMY!!! You made my morning!! The only thing I did different was instead of dry buttermilk powder I used 2 cups milk with 2 Tbsp. white vinegar. Thank You!!
Yummy!! My hubby said the best GFree item I have made to date. Thanks for a recipe we can both enjoy!
I submitted this recipe several years ago. Subsequently, with the aid of an iron supplement, I was able to go back to a normal diet. Recently, I tried the Gluten-free Pancake recipe again and found that much less water was required to obtain the proper consistency. Other reviewers have some interesting variations to this recipe, that I am going to try. Thanks for their comments.
There was no flavor to them, we had to add extra flour because the batter was too runny, and they did not raise up well.
Too many ingredients for my liking. By the time I got this ready for the kids they were wingy and winy and over it... sorry. Maybe best to prepare dry ingredients a day ahead.
We are not celiac but had a friend who came for breakfast brunch who is gluten sensitive, so we decided to do a batch of GF pancakes. This recipe is awesome tasting. It made about 25 3-4inch size pancakes. Only modification we did was replace buttermilk powder and the water with 2 cups actual buttermilk and thinned it out with some milk since the batter got too thick to pour. Added 1 diced banana and about 1/2 cup chocolate chip to batter and let the batter rest for 10 minutes while we worked on the other brunch items. Cooked beautifully and for a GF recipe, you would not notice much difference. Fluffy and moist and everyone enjoyed it.
I NEVER review recipes online, but these pancakes were incredible. I am amazed! I used 1.5 cups of Annalise Robert's brown rice flour mix, 1 T sugar instead of sugar substitute, and more like 1.5 cups of water (I like thicker pancakes). WOW!!
I recently thought I would like to try some GF recipes, to lead a healthier life-style. I also have my in-laws, some nieces, and other family members who have gluten intolerances, so the more GF recipes I master, the more options I have for family get-togethers. I was worried these would not turn out, as they smelled very GF as they were cooking. I was pleasantly surprised with the outcome. My 8 year old daughter declared them the best pancakes she had ever had, my 6 year old son said he didn't like the "bread part", only the M&M's (so obviously he didn't like them.), and my almost 4 year old and 19 month old scarfed them down without complaint. I thought they had a distinct GF taste, but they were pleasantly edible. I only had a GF all purpose blend, so I used that instead of the rice, tapioca flours and corn starch. I didn't have any buttermilk powder, so I used just over 1 C almond milk in place of that and the water. I used 1 T real sugar, and applesauce in place of the canola oil because I do not cook/bake with canola or veggie oil anymore. So thank you for a great recipe! I am hopeful that more of the recipes I want to try will turn out fine and enable me to make the transition to GF. :)
My husband, who isn't even gluten intolerant, and I, think these are the best pancakes ever! Hats off to AC6AA, the creator of this gem. Can't wait to try more from them.
Gummy texture...No matter how long I cooked these they still didn't seem to cook in the middle. Maybe it was because I used real buttermilk and not the buttermilk powder/water option. I'm new to gluten free cooking and this was my first pancake recipe. I could taste the potato starch. My kids weren't a fan. HOWEVER, I give it 3, almost 4, because they actually taste great cold.
substituted almond milk for water & buttermilk; coconut oil for canola oil. Do remember to mix the coconut oil the second you measure it out. Has a tendency to coagulate and it had slipped my mind! These are delicious -- like other comments, I am thinking of serving these to my wheat eating hubby. Halved the recipe - plenty for 2 people.
These pancakes are DELICIOUS!!! The closest thing to the wheat pancakes I have tasted!!!
Best Gluten Free Pancakes, can't tell they are gluten free. I did make a few changes and they were the fluffiest pancakes so far. Family hit. I used honey for the sweetener adding it last and I used milk instead of water decreasing the amount by about 1/8 cup.
Wow! These are the best pancakes! My nine year old put all the ingredients together and they were perfect! I've added apples to them and also bananas another time. It's amazing how well they turn out! Fluffy and so flavorful!
Amazing Pancakes! My son and I had to give up our Saturday morning pancakes due to our intolerance to Gluten. With these pancakes I can tell you that you WILL tell the difference and honestly BETTER THEN ANY WHEAT BASED PANCAKE! Tastes fresh and beautiful to freeze for quick week day breakfasts!
I have tried this recipe several times forgetting that each time the end result yields a watery substance. I think the original recipe might of been accurate but now it is anything but accurate. One cup of water, milk or buttermilk will suffice. I hope you read the bad reviews before wasting expensive ingredients.
Fantastic and yummy! Didn't tell my picky-eater son they were gluten-free, and he gobbled them up without batting an eye. I used 1-1/2 cups almond milk instead of the dry buttermilk powder/2 cups of water. Also substituted 1/4 cup sugar for the 1 packet sugar substitute. Makes 'em a bit sweet...2 tablespoons of sugar might be plenty. Used cooking spray on the skillet. For 4 people, I doubled the recipe and had about 3 pancakes left at the end of brunch. These are simply scrumptious hotcakes--thanks for sharing the recipe!
These are really, really good! I used almond milk instead of buttermilk flour and water for dairy free and added until it reached proper consistency (probably 1.5 cups). I would add a little more sweetener or sugar for a sweeter pancake, but that's to taste. Thanks for a great recipe!
Okay, I never review things. I'm not even a member of this site. Well, I wasn't until I felt compelled to join so I could tell you how amazing these really are! I just made them for breakfast, and they're incredible! They really do fluff up like regular pancakes (and if you eat GF, you know what a feat this is)! Despite all of the reviews, I had to make them to see for myself. Mind. Blown. I substituted 1.5 tablespoons of cornstarch for the tapioca flour. And instead of water and buttermilk powder, I poured in soy milk until the consistency seemed right. If I had to critique something, I'd say add a little more sugar. But I do have a bit of a sweet tooth :) Such a good find! YUM
Thanks for the great gf recipe! I really enjoyed these pancakes. I think the batter was a little thin. Next time, I'll use less liquid (I used vinegar & milk instead of buttermilk). Besides that, they are great. Just a word of caution to those new to the gf lifestyle - gf will never taste the same as wheat so don't expect it to. But these are very good.
these pancakes are really really good! we've had a lot of gluten free baking failures and this is not one of them! we've made them 3 times now and my husband even likes them and usually he won't touch anything gluten free. i wish they were more healthful but at least they are yummy. only change we make is to use real sugar or syrup instead of sugar substitute.
Excellent! Very similar to wheat pancakes. I used everything as called for, except the sweetener which I omitted and guar gum instead of the xanthum.
Pretty good but I cannot give it a Five since I had to change it to make it better. I agree with another reader who said leave the powder milk out. Instead what I do is mix in some coconut milk for the liquid. This gives it that extra creamy texture without the weight the powder milk seemed to give it. I also add some Watkins Vanilla Nut extract and some sugar. MAKE IT RUNNIER THAN TRADITIONAL PANCAKE MIX AND LET SIT FOR A WHILE. This will take care of any gritty texture that one can get with Gluten Free. I mix the dry ingredients in large batches and then just add the wet ingredients when I am making them but no longer really measure the dry as I go by texture.
These were so good!!! I changed this a little, I only used 1 3/4 cups of water instead of 2 cups & used about 1 tsp of vanilla. Thank you for sharing !
Great consistency and no weird taste like a lot of GF products. We're big waffle people and this recipe did not need to be adjusted. Great pancakes or waffles!
these pancakes are simply wonderful! The inly change that I made was to use brown rice flour instead of white, and to use almond milk instead of water and buttermilk powder. My hubby didnt know the difference, which I dont get. These are better than the traditional. Each bite tasted like a bite of custard/ pancake....terrific! So good. I actually threw in a dash of cinnamon. I almost firgot. Hooray!
Great gf pancake recipe! They taste and look like "regular" pancakes. Like so many other people, I didn't have buttermilk powder so I tried both the lemon+milk and vinegar+milk substitutes suggested by other reviewers. I recommend the vinegar sub - 2Tbs vinegar (Heinz distilled white vin is made from corn) and enough milk to equal 2 cups. The lemon juice made the pancakes flat and had a weird lemon aftertaste.
The best pancakes we've ever had. Period. My bf and I went gluten-free but couldn't afford all the ingredients to make these at first, and after a sad attempt at using a gluten-free mix, I made these and was amazed at how good they are! The only thing I did differently is used 2c vanilla rice milk in place of the water and milk powder. My new favorite recipe!!!
The buttermilk adds a great flavor to these pancakes. I add a tablespoon of cinnamon with splenda-sugar to the mixture before baking them. A dollop of unsweetened applesauce on top makes this a fantastic taste treat!
These pancakes were amazing! I just went gluten-free six months ago, and it's been tough to bake gluten-free without my husband really enjoying what I make also. He says there's a weird aftertaste usually with baked goods I make. Well, it's not the case with these pancakes! They taste just as good, if not better, than the real deal (he even said so!). I used white rice flour, corn starch instead of the potato starch, and substituted 1 1/2 c. 1% milk and 2 Tb. vinegar for the buttermilk powder and water. Topped with banana's and raspberries...muah! Magnifique! Already placed promptly in the front of my recipe box!
These are absolutely fantastic! I have been trying several gluten free pancake recipes and alterations and they haven't turned out. Thanks so much! I didn't have potato starch so used corn starch and used soured soy milk to replace the water and butermilk powder! So great!
My husband has celiac and this is the best pancake recipe by a mile that we have found. I didn't have any buttermilk powder so I used regular milk powder and added some sour cream....SO GOOD!!
Best gluten free pancake recipe, ever! Good wheat taste approximation. I use actual sugar instead of sugar substitute, rice milk instead of buttermilk powder in a pinch and melted butter instead of vegetable oil (taste preference). None of these substitutes impact the overall flavor - great recipe!
My mother-in-law made this recipe to suprise me and I have never had a better gluten free pancake!!!!!!!!!! She didn't use the buttermilk powder. She instead used rice milk and brown rice flour!!!!!!!!!!!!!! LOVED THIS RECIPE!!!!!!!!!!!!!!!!!!!
The whole family loves this recipe... I add some buckwheat flour in for some added depth, but good as is too... Thank you for sharing.
Just saw the video and it looks delicious. One question: can these be made ahead of time and frozen? If so, how long are they good for?
This recipe has the best flavor!!! I would certainly cut down on the amount of oil next time though. Way too much for my liking, but other than that it was great! I added cinnamon only because I can't seem to make pancakes without it!
Fantastic taste - only wish they had fluffed up a little more. But this is a KEEPER recipe for my family.
My one year old is on a gluten free diet so I tried these and absolutely loved them. My husband and I both felt they tasted very much like regular pancakes. Have used this recipe several time since then and always great results.
This was a great recipe to start with. Didn't have tapioca so just made it without. I used 2 Tbsp of real sugar, instead of a packet, as we can have that. I cut the oil to 1 Tbsp. 2 cups seemed like a lot of liquid, so I made 1 cup "buttermilk" by splashing about a Tbsp of vinegar in a measuring cup and filling it the rest of the way with milk. Sit for a minute or so, and is nearly indistinguishable from buttermilk. I mixed all dry ingredients and then added oil, beaten eggs, and buttermilk. I then began to mix, adding from a cup of water as needed. I only used approx 1/2 of a cup, for a total of 1 1/2 c of liguid besides oil and egg. Read the post about not getting done in the middle, so cooked it long and low on 2 on the stove (with blueberries) and just flipped once. Only me and my son are GF, and I didn't tell my hubby or daughter these were GF. They both thought we had lost our minds and were eating regular pancakes. The only comment was that they were a little more "spongey" than regular ones, but this was considered a good thing by all.
It is not utmost perfection, but it is the BEST gluten-free pancake recipe I have found to date. They were nice and fluffy, mostly cooked through quite well. I did have to substitute cornstarch for the potato starch and I used milk with a splash of vinegar in lieu of water plus I didn't add the buttermilk powder (didn't have any). I used a little less liquid to compensate for that loss. I will be making these again for certain!
I didn't have buttermilk powder so used skim milk powder. I also used corn starch in place of potato starch for the same reason. The pancakes came out thin like crepes but with a touch more body and were delicious. This is a great recipe and thank you for sharing it! The good thing about being thinner is they will cook evenly as long as your stove is level.
This was the first gluten-free recipe I tried from scratch after my daughter was diagnosed with celiac disease. Fantastic! It was a real confidence booster for this overwhelmed mom, too. At first, she also had to avoid dairy, so I used lactose free milk instead of the water and buttermilk powder. Now that she can handle a bit of dairy, I'm making the recipe with the buttermilk powder, but I'm boosting the nutritional value by substituting half of the white rice flour with brown rice flour. Last time I made these I also threw in a tablespoon of flax meal as well. Turned out great, and the whole family likes these better than the pancakes I made before I started cooking GF!
I will try again. Maybe I will add more baking soda and /or powder. Mine didn't look as beautiful as the ones in the picture, but they were not bad at all. The batter was very runny (my husband likes that) and the pancakes didn't rise like I was hoping. Not bad though, especially if you have gluten intolerance. Oh, I didn't have buttermilk powder, so I made buttermilk with the milk by adding apple cider vinegar.
We love these gluten free pancakes! I made them dollar size, they seem to cook better. I used 2Tbsp of vinegar with 2 cups of milk rather than the buttermilk powder. I also used 1Tbsp real sugar.
This was better than the store bought gluten free pancake mixes that I have tasted. The measurement of milk was maybe runnier than I like for my pancakes so I gradually add it in. I found that it is perfect for making waffles too.
I completely agree with all the others that gave rave reviews for this recipe!! It is exactly what I hoped for! Christmas morning breakfast is always a 'special' breakfast and I was dreading it this year because of my gluten free attempt! These pancakes made a gluten free breakfast we all enjoyed together!
Awesome! They were not flat and tasteless like some.The batter did not turn runny after sitting either. I used brown rice flour and substituted Bob's Red Mill flax seed meal for the eggs for extra nutrients! Perfect recipe!
These were a surprize. Really good. Not just good for gluten-free. I did add a bit of lemon, cinnamon, and honey and used almond milk which I'd turned into a "buttermilk" by adding a bit of vinegar and lemon for 5 min. The kids and husband asked for more.
Tasted quite good but just a little mushy inside. I used real buttermilk instead of powdered and water, maybe that's why. My son has ADHD and his diet calls for Omega-3 and more protien. I added a little flax seed for the Omega-3. Next time I am going to substitute some garbanzo flour to give higher protien. I used stevia as the sweetener and cut back on syrup (real maple, not high fructose corn).
My 10 year old son gas been gluten free for over a year and my pancakes were especially hard for him to give up (my kids call me the pancake god). I have tried many recipes and all of the store bought mixes, but, they all just suck. This is amazing!! The only thing I changed was putting reg buttermilk because I couldn't find powdered. I also took the advice of another reviewer and went to the asian market and bought my rice flour...not gritty at all. My son about lost his mind because he can finally have yummy pancakes again
These are excellent!! I can't believe I can finally enjoy a gluten free pancake that doesn't taste gluten free! I was out of potato starch so used corn starch instead, and I did add about a 1/4 cup more tapioca flour to thicken up the batter a bit. I used a teaspoon of regular sugar instead of the sweetener. so delicious!!
These pancakes are awesome!! Kids love them and beg for more. I did make a few alterations, I didn't have any potato starch so I just added an additional 1/3 cup of the tapioca starch. I used agave nectar in place of the sugar substitute, and I used coconut milk in place of the buttermilk. I added the milk as needed until it was the right consistancy. This one is a keeper!!
It is so good!!! It tastes practically the same as non-gluten free pancakes with different texture. from a person with celiac
these are fantastic!! I used about 1 TB sugar instead of sweetener, added a heaping tsp cinnamon, dash of nutmeg and 1/4 tsp allspice; if not using rice flour from Asian market let batter set at least 30 minutes and it wont be gritty. Love these! my new favorite pancake recipe!! :)
SO yummy. after reading the comments of previous recipe testers I replaced the canola oil with strawberry applesauce and I didnt have any buttermilk powder so I used regular dry milk and they came out PERFECT. not too fluffy, not too thin and even yummier than "regular" pancakes!
I never review any recipe, but had to review this one. I have 2 very picky kids who ate 2 large pancakes each after making this recipe. The only change I made was to remove the salt and baking soda (as I didn't have baking soda on hand), and instead I added an extra 1 tsp of baking powder, other than that I followed the recipe to a T. I should also state that I am a NOVICE cook, and found these easy, you just have to watch the pancakes carefully as they burn quickly :)
Can't say anything more than what's been said here--D-E-L-I-C-I-O-U-S.This recipe compelled me to become a member of allrecipes so I could add to the review number. Used brown rice flour. Didn't have tapioca flour so used 1/2 c. potato. Used 1 T. Agave Syrup instead of sugar substitute. Used 2 T. of Flax Meal w/ 1 T. oil. Used 3/4 c. water + 3/4 c. Almond milk, which seemed to be enough liquid. Added huckleberries. Can't wait to try again with the suggestion of cinnamon and apples!
I made these pancakes exactly as written but thought they were too thin and then, once cooked, the texture was strange albeit the taste wasn't bad. I then made a second batch using one cup of milk instead of two cups of water. I also left out the xantham gum in batch two. They were fantastic like this. After about 10 minutes, the batter thickened but the pancakes were still light and fluffy. Thank you for the recipe.
Best i have tried! This one is a keeper for sure. After the 3rd one I cooked my daughter had a bite and was very impressed. She asked if I could add 1 tablespoon flax seed, I said sure way not, and it was still good. We only added flax seed only b/c we know its good for you, not b/c it needed it.
I'm new to gluten free. This recipe made an awesome base for the the substitutions I ended up making and in the end tasted exactly like reg. wheat pancakes! I wanted a more whole grain flavor so used brown rice flour instead of white rice. I had no buttermilk powd. so used 2 Tbs. vinegar and enough milk to bring up to 2 cups instead of water. I don't use sugar substitutes so I used 1 1/2 Tbs. pure maple syrup for the sweetner and I love the taste of butter so used 3 Tbs. melted butter instead of oil. Everything else remained the same. It took a few pancakes to learn I had to turn the heat down quite a bit to cook the cakes more slowly so they'd be golden and not burnt. To the cook who found them mushy in the middle--the secret to a great pancake is to only turn them once and that is when they've bubbled and the "sheen" has gone off the entire surface. They'll be cooked every time! I hope you'll try them again. I can't wait to try them with 3/4 C. brown rice flour and 1/4 cup of GF buckwheat flour! BTW, I froze the leftovers separated with waxed paper and simply used the reheat button on the toaster. Excellent for a quick breakfast! I'm also going to try these as a "hamburger bun" substitute for a burger.
I was very surprised with this recipe. We all liked them. Gluten-free recipes are often quite a gamble, though this one's a keeper!
Pretty good! We used melted butter instead of oil, and 2 cups of buttermilk rather than powdered and water.
"We should eat gluten free all the time," was the comment from my 7-yr old when I served these for breakfast. My 12 yr old said they were better than regular pancakes to eat plain. I think that is testimony enough.
Good pancakes. Not a ton of flavor but not a bad flavor, and good consistency. Made even better by adding chocolate chips or spreading with Nutella. = ) Not the nutritional content I would usually go for (I like higher protein and vitamins/minerals), but overall good for a weekend treat every once in a while. Hubs says "One of the best pancake recipes ever!" Son enjoyed the ones with chocolate, but didn't like the flavor of the plain. Overall quick and easy and I would do again.
These pancakes were light and slightly fluffy, though not thick. The texture is a bit grainy as expected with rice flour, but not bad and the flavor was neutral, the substitutions/additions I made notwithstanding. I subbed coconut oil, agave syrup, and added a tsp of vanilla extract. Note that the recipe made about 30 'regular' sized cakes for me. I used a 1/4 c sized scoop and as the batter is quite thin, 1/2 the scoop full spread to make your typical size pancakes. The stated serving of 10 pancakes would be if you made them dinner plate size! It will be interesting to see how well the numerous leftovers freeze :-) Even the non-gluten-free partakers enjoyed them.
I would give this 5 stars, but 2 cups of water is WAY too much. Every time my husband and I make this, we only need 1/2 cup of water. I also do tapioca starch in place of the potato starch because I never buy potato starch. So, I do 1/3 cup plus 3 Tablespoons tapioca flour/starch. Otherwise, the flavor is great. I leave out the xanthan gum quite often too.
Really good basis for a recipe. I found it a bit watery and thin with the recipe as described, so I modified it a bit. Instead of 2c of water and buttermilk powder, I used 1 1/3 c of soured milk, and 2/3 c yogurt. I also replaced some of the rice flour with millet flour (1-3 ratio). I also added some vanilla. Finally, I would NEVER use an artificial sweetener, so used a bit of sugar instead - about 1tsp. This time they puffed up to the thickness of regular pancakes! They were indistinguishable from my previous wheat-based recipe.
These were terrible. The insides were mushy. No matter how long they were cooked or at what temperature, even tried different griddles/skillets the inside remained mushy.
Kids and us loved these. I used brown rice flour and cornflour instead of white ride flour and potato starch.
These pancakes are better than gluten pancakes. They don't leave a gross aftertaste in my mouth. Win!
Loved these pancakes. They are so much better than GF mixes I have tried. We are dairy free so I substituted dry goat milk for the buttermilk, and they still came out delicious. Yes, they are a little softer or moister inside than a standard pancake, but I wouldn't say they were too mushy or anything. Great taste and texture, I enjoyed eating one without butter or syrup or anything. However they were better with my blend of maple syrup and fig preserves on top...yummmmy!
Ok, I am NOT in favor of messing with recipes then rating them, AND I am breaking that when it comes to gluten, dairy, free, etc etc as everyone has their own tastes. I loved this recipe. It's the third pancake recipe I have tried. I used the reviewer hint of Brown Rice in stead of White Rice flour, and a few other ideas as I have played with the favors of these flours. I used 1/2c Brown rice Flour, 1/4 c Buckwheat Flour, 1/8c Sourghum Flour, and 1/8c Almond Flour. In place of the buttermilk powder and water I used 2c hemp milk original flavor mixed with 2 TBS white vinegar. I used soy free Earth Balance Buttery Spread in place of the oil, and I used 1 1/2 tbs pure maple syrup in place of the sugar substitute. Mixed all dry ingrediets, melted butter just to make it liquidy, poued all wet ingredients into dry and mixed fairly well. I did add a few blueberrys to the pancakes after they began to cook a bit... if you add blueberries, make sure you cook longer on side two or you will get doughy cakes!! Thank you for a great recipe!! My husband loved them!!!!
Great! Even my picky kiddo & hubby liked them. I did make 2 substitutions. I didn't have potato starch & found I could sub corn starch instead (the only reason I see to use potato starch over corn starch would be if you had an allergy or reaction to corn products, but people with corn sensitivity also tend to be sensitive to xanthan gum and would need to use Gwar gum instead in this). I also didn't have buttermilk powder and we try to be dairy free so having almond milk on hand I subbed soured almond milk (1 2/3c almond milk + 1T + 1t vinegar + 1/2t lemon juice) for the powdered milk and water. Made perfect consistence & delicious results - as evidence but needing to make at least a double batch next time!
The only change I made was substituting 2 cups of milk for the water and buttermilk powder. These were excellent. None of my gluten-eating family could tell the difference. They cooked better when I spread the batter thinly on the pan. This recipe is a keeper, thanks so much!
Used Quinoa and buckwheat flour. Must have made about 20 pancakes. A bit runny as another reviewer said, but nice flat fluffy pancakes were the result. Thanks!
These were really good and quite easy to make (as far as gluten free cooking goes!). I used less liquid than called for. and they still rose quite a bit as they cooked. I froze half the batch and pop them in the microwave for 1 minute each for a quick breakfast.
I've made this 3 times, and the third time is the charm! Way too much water and xantham gum in the recipe. I cut the water to 1 cup ( plus a little once all mixed together based on consistency) and the xantham gum to less than 1/8 teaspoon. Let the batter sit for 5-10 minutes before putting it in the pan (it will thicken a bit more) to let the ingredients mojinate. The gumminess went away! I also added cinnamon and vanilla because I always do, and used coconut oil instead of canola. These are good if you make these tweaks!
"We should eat gluten free all the time," was the comment from my 7-yr old when I served these for breakfast. My 12 yr old said they were better than regular pancakes to eat plain. I think that is testimony enough.
I thought these were quite good, though I don't think they would be easily confused with wheat pancakes. They do not have a GF taste to them but are quite eggy, sort of like a cross between a crepe and a pancake. I suspect, actually, that if the batter were thinned they'd make great crepes! I made the recipe as listed. Next time I will add blueberries to see if they camouflage the egg taste so that they come closer to being like regular pancakes. The egg-i-ness wasn't a bad taste but wasn't really what I was expecting in a pancake.
This is the second time making this recipe, I'm so glad I tried it again! The first time I made it, they were very flat, come to find out my baking powder was expired! Lesson learned, make sure your leavening is fresh! Aslo this time, I mixed and added the eggs and oil first, that way I could gage the milk (I used Lactaid instead of water) adding just the right amount, so the batter wasn't to watery. Ended up using only half the recommended. I can't wait to try this recipe using apple sauce instead of oil and I think I will try adding a bit of almond meal to the rice flour too!
I had to add more than a full cup of flour on top of what was called for because it was so incredibly runny. I may try this recipe again but with far more caution.
Excellent!! Tastes just like the pancakes I grew up with that my dad would make for us!! This is DEFINITELY a winner and a keeper!
Excellent recipe that produced light & fluffy pancakes. I used fresh buttermilk in place of the buttermilk powder and water.
I have tried too many gf pancake recipes to count, and these are by far the best! I doubled it but otherwise didn't change a thing and they came out almost exactly like our favorite recipe using wheat flour. Seven people eating them said this recipe is a definite keeper.
This tasted good as gluten free pancakes go, but the batter is way too thin to get fluffy pancakes, tried it with muffin proportions of wet to dry, (1 1/4 cups of milk, also left out the xanthan gum), added 1 tsp of vanilla,turned out pretty good, a little heavy. Looks like regular pancakes too.
We have been trying gluten-free recipes for about 2 years. This is the FIRST one that REALLY tastes like pancakes. In fact, my teenage son said he liked them better than the other (regular) pancakes! I did make a few changes, real cane sugar for the sugar substitute, coconut oil for the canola and I used soured milk instead of the water and buttermilk powder. Oh, yes and I was out of potato starch and used oat flour instead. I think next time I may try the almond flour that someone else mentioned. Great recipe, that I WILL be SHARING!